Main Course
Plant-based Labneh with Herby Dipping Oil
Ingredients
Ingredients
- Labneh
- 250 g yoghurt skyr, natural, plant-based plain
- 1 tsp sea salt
Dipping Oil
- 100 mls extra virgin olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp dried parsley
- ¼ tsp dried rosemary
- ¼ tsp dried thyme
- 1 tsp sumac/lemon zest
- ½ tsp chilli flakes
- 1 tbsp fresh chopped parsley
- 1 tbsp thyme
- 1-2 cloves garlic
- 15-20 pitted green & black olives
- 1 tbsp balsamic vinegar
- Flaky sea salt & black pepper
- Optional: 1 tsp grated parmesan
Method
Method
- Sit a sieve over a bowl. Sit a clean j cloth ( or preferably muslin cloth) in the sieve. Stir the salt into the yoghurt. Spoon the yoghurt into the cloth in the sieve. Allow it to sit and for all the liquid to drain out. This can take a few hours or overnight.
- When the liquid has drained, discard this and you are left with the thick creamy substance. This is our labneh.
- Spoon this out on a nice plate platter or board. Using the back of a spoon create swirls and indents.
- Make the oil by measuring the extra virgin olive oil into a bowl. Finely dice the olives. Grate the garlic, finely chop the parsley.
- Stir all the ingredients together. Taste and adjust the seasoning to your liking.
- Spoon the oil over the labneh and garnish with a handful of fresh herbs and a sprinkle of sea salt.
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